Braised Beef Tacos Recipes

BRAISED BRISKET TACOS

Braised Brisket Tacos image

Provided by Food Network Kitchen

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons smoked paprika
Kosher salt and freshly ground pepper
4 pounds beef brisket
1 tablespoon vegetable oil
2 poblano chile peppers, seeded and chopped
1 red onion, chopped
8 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano (preferably Mexican)
1 1/2 cups tomato juice
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
Corn tortillas, for serving
Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping

Steps:

Make the brisket: Preheat the oven to 325 degrees F. Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes. Transfer to a plate.
Add the poblanos, red onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon smoked paprika, the coriander, oregano and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Nestle the brisket fat-side up in the liquid and cover the pot. Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours.
Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender (or transfer to a regular blender and puree). Stir in the vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving. Stir 2 tablespoons water into the remaining sauce in the pot. Thinly slice the meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.
Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas; drizzle with the reserved sauce and top as desired.

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)

Birria de Res Tacos (Beef Birria Tacos) image

Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 4h25m

Yield 6

Number Of Ingredients 19

Ingredients

6 dried guajillo chile peppers, seeded
2 dried ancho chiles, stemmed and seeded
4 dried chile de arbol peppers, stemmed and seeded
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
4 Roma tomatoes
2 tablespoons white vinegar
2 garlic cloves
2 teaspoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
18 corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped

Steps:

Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
Preheat the oven to 325 degrees F (165 degrees C).
Rinse meat and pat dry with paper towels. Season with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g

KALBI-STYLE BRAISED BEEF CHEEK TACOS

Kalbi-Style Braised Beef Cheek Tacos image

Korean taco trucks seem to be all the rage these days. I wanted to find a way to recreate those savory sweet tacos at home.

Provided by hello angie

Categories World Cuisine Recipes Asian

Time 2h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ pounds beef cheeks
¼ onion, sliced
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
¼ cup soy sauce
2 green onions, cut into 2-inch pieces
2 tablespoons white sugar
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds
½ cup kimchi, or to taste
8 (6 inch) flour tortillas

Steps:

Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
Place a scoop of beef and some kimchi over each tortilla.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 43.4 g, Cholesterol 121.3 mg, Fat 44.6 g, Fiber 2.7 g, Protein 35.2 g, SaturatedFat 16.5 g, Sodium 1583 mg, Sugar 8.7 g

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